Eating food containing even a little nicotine, such as peppers and tomatoes, may reduce the risk of developing Parkinson’s disease, U.S. researchers say.
May 17, 2013
As consumption of edible Solanaceae -- a flowering plant family with some species producing foods that are edible sources of nicotine -- increased, the risk of Parkinson’s decreased.
Americans are eating a lot more smoked seafood than they used to.
May 17, 2013
The federal government does not track smoked seafood consumption, but sales at 18,000 supermarkets, mass merchandisers and club chains jumped 17% last year.
Sodium levels have not dropped much in packaged and restaurant foods over the last few years, despite industry-wide attempts to reduce salts, according to new research.
May 15, 2013
Researchers looked at mean sodium levels for identical food products that were collected in 2005, 2008 and 2011.